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Brand spankin Newby

post #1 of 5
Thread Starter 

I am 57 yrs old I grew up in the Eastern Townships of Quebec Canada Married 35 yrs 4 Grown children ...Lotsa time on my hands.. I now live in Trenton Ontario which is across lake Ontario from Rochester New York. I have been cooking for yrs yet not a  great deal of BBQ. Aside from a steak or a chop or some chicken. I have a cheap Charbroil offset smoker. I use Costco Hardwood charcoal with cherry smoke and maple off the firewood pile. I use what is called on youtube the Minion method of lighting.. I have not had much problem maintaining temp, but this smoker leaks like a sieve. If I had to do it again I would buy differently. So far all has been successful and I have had no complaints from diners and numerous invitations to return. I am pleased to have found this forum. The fraternity so to speak. I have cooked meals for up to 130 people, but never BBQ I would like to get good enough to do the odd party. Long ways to go before that. I have Myron Mixons "SMOKIN" book and have been following that since I started..I would much rather have this conversation sitting around a smoker sipping a wine and arguing with y'all about whose turn it is to stoke the fire.......Geoff........

post #2 of 5

Hello Geoff and welcome to the fun.  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  The trial and error method works well.  We will try to help you keep the errors to a minimum since we already made them for you.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!


post #3 of 5

BTW. You need to do a few modifications to that smoker.  Without meat get a fire goin in there and create smoke using whatever so long as it's not toxic.  BIG smoke!  What you want to do is see where the smoke leaks are.  Seal every leak you can using aluminum foil, stove rope, high temp silicone and such.  Next use the fire grate as a template and build or have built a grate outta 1/2" concrete reinforcing steel ( rebar ).  That thin grate will sag with heat and will rest on the ash cutting off air flow to your coals.  No air flow no heat.  Other option is build a charcoal basket.  You will find them in the build forums.  Leave that smoke stack fully open and use the intake vent to control the heat.  Last tip is go buy a cheap garden trowel.  Knock the wooden handle off and weld a 2-2 1/2' piece of that rebar to the shovel.  Now you can gently scoop out the ash without them blowing all over your meat and you won't burn your hands.  Let us know if you have other questions.  Have fun.  Good luck.  Keep Smokin!


post #4 of 5
Hi Geoff! welcome1.gif to SMF!!! We're happy you found us! You've come to the right place, we have over 50,000 members who just love to share their experience and over 1,000,000 posts describing it! Yea that’s right over 1,000,000!

The search bar at the top can be your best friend when you are trying to find answers to your questions but you can still ask too if you want!

We have an Articles section that is full of great information about smoking to include a lot of recipes and instructionals. Check it out there is a lot to learn in there!

Would you do us a favor and add your location to your profile, it helps others to know where you are when they offer advice, Thanks!

You might want to check out Jeff's Free 5 day E-Course, it will teach you all the basics plus a whole lot more!
post #5 of 5

Welcome to the forums, Geoff!  Glad you've joined us.  You've found a great place to learn and share ideas on our favorite pastimes...grilling, smoking, and curing great food!  There are lots of friendly and knowledgeable folks here who really enjoy helping one another.  Just ask any time you need help and you'll get plenty!



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